Oatmeal Cookie Granola Bars

5 from 4 votes

Oatmeal Granola Bars taste just like iced oatmeal cookies but in a more nutritious, no-bake form. Easy to make and totally delicious!

Prep Time30

Chilling Time1 20

Total Time1 50

Course: Breakfast, Dessert, Snack

Cuisine: American, Healthy, Vegetarian

Keyword: oatmeal granola bars

Servings: bars

Author: Chelsea Lords

Cost: $8.32

Equipment

8 x 8-inch baking pan
Parchment paper or aluminum foil
Blender high-powered
Hand mixer or stand mixer

Ingredients

2-3/4 cups old fashioned oats divided
1 cup Deglet Noor dates pitted, see note 1
1/3 cup roasted and salted almond butter see note 2
1/2 cup maple syrup see note 3
2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon ground cinnamon

Optional Glaze

2 tablespoons white chocolate chips
1 teaspoon coconut oil
1/4 teaspoon vanilla extract
2 tablespoons powdered sugar
1 to 2 teaspoons milk plant-based milk works great here

US - Metric

Instructions

Line an 8x8 baking pan with parchment paper or foil, leaving an overhang for easy removal.
In a high-powered blender, blend 1 cup (105g) of the old-fashioned oats until they resemble flour—a fine powder. If needed, stir and reblend to break up larger chunks of oats—it should look like flour. Now pour all the blended oats into a large sturdy bowl or a bowl attached to a stand mixer.
See note 1 for prepping dates if needed. Ensure dates are pitted. (Sometimes dates labeled pitted still have a pit that sneaks in!) Using a sharp serrated knife, coarsely chop the dates. Add chopped dates to a blender and blend until a thick paste forms. This takes some patience; you will likely need to scrape down edges and stir a few times between blending. Once fully blended to a paste, use a spatula to scrape all of this mixture into the bowl with the oats. It’s thick and sticky!
To the bowl with the blended oats and dates, add almond butter, maple syrup, vanilla extract, salt, cinnamon and the remaining 1-3/4 cups (178g) old-fashioned oats.
Using a hand mixer (or paddle attachment on a stand mixer), beat until well combined and ingredients are incorporated. The mixture is a bit wet, but it sets up a bit in the fridge.
Use a spatula to scrape out all the mixture from the bowl into the prepared 8x8 pan. Firmly press the granola bar mixture evenly into the pan. Cover and place in the fridge to chill and set up for at least 1 hour.
Combine the white chocolate chips and coconut oil (measure oil when it is melted). Microwave the mixture in 15-second bursts, stirring between each burst for 10–15 seconds until completely smooth. Stir in the vanilla extract, powdered sugar, and milk. Stir until a thick frosting has formed and transfer to a small plastic bag. Cut off the tip and drizzle all over the bars. Return to the fridge (covered) until the glaze hardens, about 20 minutes.
Using the parchment or foil overhang, remove bars to a cutting board. Use a sharp knife to cut into bars. Wrap each bar individually and store in an airtight container in the fridge.

Video

Notes

Note 1: To ensure the dates blend nice and smooth, use new (fresh and soft) dates or soak them in boiling water first. They only need a few minutes in the boiling water to soften. Be sure to completely dry, then remove any pits from the dates before blending! I like to use Deglet Noor made by Sunsweet—You’ll find these near other dried fruits, trail mixes, and/or nuts in the store.

Note 2: I recommend a slow-roasted and lightly salted almond butter you enjoy eating straight from the jar to ensure the best granola bar flavor.

Note 3: Maple syrup is not to be confused with corn syrup or pancake syrup; pure maple syrup is the sap from a maple tree that has been boiled down to a thicker consistency. The flavor and stickiness of pure maple syrup improves both taste and consistency of these oatmeal granola bars.

Storage: After the bars have set, wrap each bar in plastic wrap and keep in a container or resealable bag in the fridge for up to a week.

Nutrition